Hot salting of milk mushrooms - 4 recipes for the winter

Hi all!

Every avid mushroom picker knows that finding milk mushrooms in the forest is not so easy. We can say that this is a kind of delicacy. Therefore, blanks made from them are especially valued.

Regardless of how you pickle these mushrooms, their taste will be excellent. However, today I propose to talk specifically about hot salting, which has its own characteristics and advantages.

The convenience of the hot method of salting milk mushrooms is that the cooking process continues continuously. That is, you don’t have to check the mushrooms and change the water every few days, as is done with the cold method. And, accordingly, there is no risk that our “product” will turn sour.

The hot method is also perfect if you need to quickly prepare a salty snack for the next dinner or reception. Long-term storage of such preparations is also possible if you keep them in a cold place.

Cooking rules

Milk mushrooms are classified as conditionally edible mushrooms. This means that they must be properly prepared to be safe to consume. But improperly prepared milk mushrooms can cause serious poisoning.

First of all, the mushrooms need to be cleaned. This is a rather tedious and painstaking job, since there are always particles of earth, pine needles and other forest debris on the inside of the mushrooms. After clearing the mushrooms of debris, immerse the milk mushrooms in water. You need to use a large container so that the mushrooms are completely covered with water.

You need to soak for at least six hours, changing the water periodically. Such preparation allows us to solve two problems at once. Firstly, the dirt will come off in the water. Secondly, the milk mushrooms will lose some of their bitterness.

Next, you can cut the milk mushrooms into several parts, but you can leave the mushrooms whole. They are usually cut if you plan to salt them in jars, since large mushrooms simply will not fit into the narrow neck. When pickling in a bucket or other container with a wide top, it is not necessary to cut the mushrooms.

When pickling mushrooms, spices are used. Most often, dill is used - umbrellas and dry seeds, garlic, bay leaves, allspice and black peppercorns.

You need to store salted milk mushrooms in the refrigerator or cellar, the optimal storage temperature is +3-5 degrees. You cannot refreeze mushrooms or store them in a warm place; the preparation will spoil. It is important to ensure that the mushrooms are constantly covered with brine. If there is not enough brine, you need to add cold boiled water to the container with mushrooms. Salted milk mushrooms are served with onions and butter. In addition, they can be used to prepare salads and other dishes.

Interesting facts: despite the fact that the milk mushroom is only a conditionally edible mushroom, it was greatly valued by our ancestors. So in Siberia, milk mushrooms received the name “Kings of Mushrooms”.

Salted milk mushrooms in jars for the winter using the hot method

This is another recipe according to which you can prepare milk mushrooms by pre-soaking them. The recipe is as simple as the one suggested above, but it will take more time. And this is exactly the time needed for soaking.

As already mentioned, you can soak mushrooms for a day or two. The author of the video suggests a day.

Let's see how it's done.

The mushrooms turned out very beautiful and white. And I'm sure they will be very tasty.

Salted mushrooms can be used not only in everyday food; they are always great to serve on a holiday table. This appetizer is always welcome on the table for any holiday.

You can also make solyanka, rassolnik, or other soups with salted mushrooms. You can also use them to prepare main courses, or add them as an ingredient to salads. So the “Mushroom Glade” or “Sunflower” salad is simply unthinkable without the addition of mushrooms. And if in the original we use champignons or other pickled mushrooms, then with the addition of salted ones we can get new interesting tastes.

When salted milk mushrooms are in the refrigerator, you don’t have to worry that the family will go hungry. Having quickly boiled pasta or potatoes, taken out the treasured jar, and seasoned the contents with butter, within half an hour after the start of cooking, a delicious, desired dinner will be on the table.

Therefore, if there is an opportunity to salt mushrooms, do not miss it. Moreover, the pickling itself with the proposed recipe will not cause you any trouble.

Bon appetit!

Author of the publication

offline 4 hours

Hot salting black milk mushrooms

If you have picked or purchased black milk mushrooms at the market, you can pickle them according to the following recipe.

• 1.5 kg of black milk mushrooms;
• 4 liters of water (for cooking) and 1 liter for brine;
• 6 tablespoons of salt for cooking and another 6 tablespoons for brine;
• 50 ml vegetable oil;
• 15 black peppercorns;
• 5 peas of allspice;
• 1 clove bud;
• 1 laurel leaf;
• 5-7 dill umbrellas.

Thoroughly rinse and clean the black milk mushrooms as indicated above. Rinse the mushrooms, thoroughly washed with a brush, again under running water and place in a container. Pour in cold water and leave for three hours. This soaking removes the bitterness. If you like the slightly bitter taste of salted milk mushrooms, then you do not need to soak the mushrooms; most of the bitterness will go away when boiled.

Hot salting of dry milk mushrooms

To hot salt dry milk mushrooms, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Place them in a colander to separate the liquid, place them in jars and pour in the pre-prepared marinade (250-300 g of marinade filling per 1 kg of mushrooms). To prepare the marinade, pour into an enamel bowl:

• 400 ml water

Put:

• 1 teaspoon salt
• 6 peppercorns
• 3 pieces of bay leaf
• cinnamon
• carnations
• star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After this, pour the hot marinade into the jars, filling them just below the top of the neck, cover with the prepared lids and sterilize at low boiling water for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place. This cooking method produces less spicy mushrooms, but they are stored for a shorter period.

Salting white milk mushrooms for the winter

Raw or white milk mushrooms have distinctive characteristics. They are lighter in color and have a fringe on the inside of the cap. You can pickle them according to the following recipe:

• 1 kg of mushrooms;
• 1-2 bay leaves;
• 2-3 blackcurrant leaves;
• 20 gr. dill greens;
• 10 gr. parsley;
• 2 cloves of garlic;
• 5 black peppercorns;
• 30 gr. salt.

Brine:

• 3 liters of water;
• 150 gr. salt.

We thoroughly wash the mushrooms in several waters and clean them with a brush. Place the mushrooms in a saucepan and pour boiling water so that the water covers the milk mushrooms. Add salt and cook for about half an hour. Periodically, the mushrooms need to be stirred and any foam that floats on the surface should be skimmed off.

Recipe for quick salting of milk mushrooms at home

Today I want to share another way to prepare milk mushrooms for the winter using the hot method. All recipes are very similar, but there is always some twist in each of them

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This is the easiest, fastest way to salt mushrooms. With this method of pickling, the mushrooms turn out crispy, tender, with the natural taste of mushrooms.

They do not require soaking for 3 days. I advise you to try it too, I hope you like it.

Ingredients:

• Milk mushrooms
• Bay leaf
• Black peppercorns

Preparation:

Soak the mushrooms in cold water for half an hour. Using a brush, thoroughly rinse each mushroom under running water.

The mushrooms are washed. We went through them, cut off the black areas, cleaned the legs

Transfer the milk mushrooms to a large saucepan, fill with water and put on fire.

Bring to a boil, reduce heat to medium, continue cooking. Foam will begin to appear, which we carefully remove.

The foam has stopped appearing, remove from heat. We drain the water through a colander. Let the milk mushrooms cool.

At this time we make the brine. Pour water into a saucepan and put it on fire. Salt at the rate of half a glass per 1 liter of water.

Bring to a boil and turn off.

Prepare jars and lids. To do this, wash the jars in warm water with detergent, turn them over, and place them on their necks to let the water drain. We will prepare plastic lids, also washed. We do not sterilize jars

Next we will put the mushrooms in jars and fill them with brine

In each jar put 1 bay leaf and 1/3 tsp. black peppercorns

Place stronger and larger mushrooms at the bottom of the jar. Place the halves in the middle if you cut the mushrooms. Small mushrooms at the very top.

We don’t tamp the mushrooms, just as we put them in, that’s fine. They are warm, fill them with hot brine. Make sure that the brine covers the mushrooms and is filled to the brim of the jar. Cover the jars with lids

We put our preparations in the cellar or in the refrigerator. After 40 days, the mushrooms will be ready to eat. Over time they will turn white. But if you need them to be perfectly white, there is such a nuance.

Take citric acid on the tip of a knife, add to each jar, and stir. I usually don’t do this, they already look beautiful and are very tasty.

Storage rules

How to properly store dry milk mushrooms that have been salted hot:

1. Cover the fruit bodies, laid out in clean containers, from external influences and ensure that mold does not appear on the surface.
2. Before storing, make sure that fermentation has stopped.
3. Black fruits are stored for 2-3 years. Loads can be consumed for 12 months and no more. Provided that they are stored at a temperature not exceeding 6 °C. At temperatures above 6 °C, the workpieces will begin to deteriorate and sour; below 4 °C, they will freeze and crumble.
4. It is recommended to store in glass jars. If a metal container is used, it is advisable to ensure that the material does not oxidize.
5. To store dry milk mushrooms for a long time after salting, you need to maintain the amount of salt and water. With excessive salt brine, they will stand better and longer.

Preparing for work

Before hot pickling milk mushrooms for the winter, you need to choose the right mushrooms and prepare all the other ingredients. The first thing you need to do is collect or buy milk mushrooms. The first option is more preferable, since you will know for sure that the mushroom is fresh and not collected in places with poor ecology. If you don’t have this opportunity, you can buy mushrooms. In order to choose them correctly, you must follow some rules:

1. 
   The appearance of the milk mushroom should be perfect, without rotten parts or breaks.

2. The surface should be wet, slimy and painted white or yellowish.
3. The pulp of a high-quality mushroom is strong and dense to the touch, and does not change its shape with gentle pressure.
4. Milk mushrooms should have a specific mushroom aroma. If they smell like something else, then it’s better not to buy such a product, but to look for better options.

Before cooking this mushroom, you need to perform a number of preparatory measures. If you have picked mushrooms in the forest, then when you come home, you need to immediately sort them out. Damaged, rotten and very small specimens must be removed from the total mass. Next, you need to remove all plant debris (blades of grass, twigs, leaves) and clean the milk mushrooms from adhering soil and sand.

At the next stage of preparation, you need to thoroughly rinse the mushrooms under running cold water. During washing, you can simultaneously remove the top layer, in which all the dirt and harmful substances accumulate. Gently perform this procedure not only with the stem, but also with the cap.

The sorted and peeled mushrooms are placed in a pan of water. Then a small weight is placed on top, which will prevent them from floating to the surface. It is very important that the pressure is not too heavy and does not crush the milk mushrooms with its weight. So they are left to soak for at least a week. Several times a day you need to drain the old water and add new water. After soaking, the mushrooms will lose all their bitterness, and they will become suitable for further pickling.

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Reviews + photos

• Marina, 37 years old

Milk mushrooms can not only be salted for the winter, but also cooked by soaking them in cold water. As a child, my grandmother left mushrooms in the bath for several days, salting the water. And then she put them in an oak barrel, adding salt, pepper and spices. The milk mushrooms stood in the cellar for one to two months, and then were served to the table.

• Yulia Vladimirovna, 61 years old

I tried various pickling recipes, but only one I liked. Classic cooking is the most versatile and practical. It is liked not only by women, but also by men who prefer delicious dishes.

• Vladimir Yuryevich, 44 years old

I absolutely love the recipe with honey and horseradish. Light sweetness and spicy notes give milk mushrooms an original taste. And what a aroma... indescribable!

• Maria Igorevna, 69 years old

Thanks for the recipes! I tried each one and didn’t regret it! The mushrooms turn out tasty and aromatic, just like in childhood. You don't need to have a cellar! Cover with nylon lids and store in the refrigerator...lovely!

How to hot salt white mushrooms with oak leaves

Pickling recipe: loading white hot with oak leaves will give a unique and unusual taste. For 1 kg of dry milk mushrooms you will need 1 tsp. salt. Place the fruits in a saucepan with water and cook for 20 minutes. During this time, the bitterness that could not be eliminated by soaking will disappear.

Add 2 g lemon per 1 liter. After 30 seconds, remove the pan from the heat, pour out the water and rinse under running water. Leave the loads to cool.

Attention! If you leave them in warm water, they will darken.

Place dry milk mushrooms in prepared containers for pickling, alternating with dill, garlic and oak leaves. Pour boiling brine over it. Maintain for 2 days at a temperature of 25 ° C, then put in the refrigerator. Place clean stones or another press (a bag of water) into the jars.

The smell is medical. But the taste is real mushroom

All milk mushrooms must be in brine, otherwise mold will form on them. Check periodically and, if necessary, tighten the press.

How to hot pickle white mushrooms with raspberry and cherry leaves

The recipe for salting the toppings using a hot method using cherries and raspberries has gained particular popularity. Boil in salted water for 8 minutes. Place in a colander and rinse. While the liquid is draining, prepare a brine by adding 68 g of salt per 1 liter of water.

Place raspberry and cherry leaves on the bottom of the container, add a little horseradish and a couple of dill stems. Then a layer of fruit.

Advice! Cherry leaves, if missing, can be replaced with bay leaves.

Place a sprig of dill and cherry between the dry milk mushrooms. You can add pepper and cloves if desired. The last layer is cherry, raspberry and currant leaves.

You can start enjoying pickles after 14 days

The recipe for salting white pickles using a hot method in this way is good because mold will not appear on the surface if the water settles.